Elegant yet simple, these Scallop & Chorizo Bites combine the buttery tenderness of seared scallops with the smoky, spicy richness of chorizo. Threaded onto toothpicks for bite-sized indulgence, they make an irresistible hors d'oeuvre for dinner parties, tapas spreads, or festive occasions.
Yields 18 Servings Servings Quarter (4.5 Servings) Half (9 Servings) Default (18 Servings) Double (36 Servings) Triple (54 Servings) Prep Time 15 minsCook Time 10 minsTotal Time 25 minsabout 18 bites
18 sea scallops (medium-sized, dry-packed)
6 oz Spanish chorizo sausage, cut into 18 slices (~½ inch thick)
2 tbsp olive oil
1 tbsp unsalted butter
1 clove garlic, minced
Zest of 1 lemon
1 tbsp fresh parsley, finely chopped
Salt & black pepper, to taste
Toothpicks or small skewers
Prep the Scallops
1
Pat scallops dry with paper towels—this is essential for a golden sear.
Lightly season with salt and pepper.
Cook the Chorizo
2
Heat a skillet over medium-high heat.
Add chorizo slices and cook for 1–2 minutes per side until crisped and the oils are released.
Remove and drain slightly on paper towels. Keep the flavorful oil in the pan.
Sear the Scallops
3
To the same skillet, add olive oil and butter.
When hot and shimmering, place scallops in the pan (work in batches if needed).
Sear undisturbed for 1½–2 minutes per side , until a golden crust forms.
Add garlic in the last 30 seconds for fragrance.
Assemble the Bites
4
Place one slice of chorizo on a serving platter.
Top with one scallop.
Secure with a toothpick.
Repeat with remaining scallops and chorizo.
Garnish & Serve
Tips & Variations
6
Upgrade the garnish: Add a small dollop of lemon aioli or smoked paprika mayo on each scallop before skewering.
Smokier option: Use smoked Spanish paprika to dust the final bites.
Alternative protein: Swap scallops for shrimp if unavailable.
Advance prep: Cook chorizo slices ahead; sear scallops just before serving for best texture.
Suggested Pairings
7
Drink: Crisp Albariño, cava, or dry rosé.
Side: Pair with patatas bravas, blistered padron peppers, or a citrusy arugula salad.
Occasion: Cocktail parties, Spanish tapas night, or romantic dinners.
Ingredients about 18 bites
18 sea scallops (medium-sized, dry-packed)
6 oz Spanish chorizo sausage, cut into 18 slices (~½ inch thick)
2 tbsp olive oil
1 tbsp unsalted butter
1 clove garlic, minced
Zest of 1 lemon
1 tbsp fresh parsley, finely chopped
Salt & black pepper, to taste
Toothpicks or small skewers
Directions Prep the Scallops
1
Pat scallops dry with paper towels—this is essential for a golden sear.
Lightly season with salt and pepper.
Cook the Chorizo
2
Heat a skillet over medium-high heat.
Add chorizo slices and cook for 1–2 minutes per side until crisped and the oils are released.
Remove and drain slightly on paper towels. Keep the flavorful oil in the pan.
Sear the Scallops
3
To the same skillet, add olive oil and butter.
When hot and shimmering, place scallops in the pan (work in batches if needed).
Sear undisturbed for 1½–2 minutes per side , until a golden crust forms.
Add garlic in the last 30 seconds for fragrance.
Assemble the Bites
4
Place one slice of chorizo on a serving platter.
Top with one scallop.
Secure with a toothpick.
Repeat with remaining scallops and chorizo.
Garnish & Serve
Tips & Variations
6
Upgrade the garnish: Add a small dollop of lemon aioli or smoked paprika mayo on each scallop before skewering.
Smokier option: Use smoked Spanish paprika to dust the final bites.
Alternative protein: Swap scallops for shrimp if unavailable.
Advance prep: Cook chorizo slices ahead; sear scallops just before serving for best texture.
Suggested Pairings
7
Drink: Crisp Albariño, cava, or dry rosé.
Side: Pair with patatas bravas, blistered padron peppers, or a citrusy arugula salad.
Occasion: Cocktail parties, Spanish tapas night, or romantic dinners.
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